Potato & Guinness Soup

Day 3 of our celebration to St. Patrick’s week. So far we’ve made Shepherd’s Pie (which is one of the higher rating recipes on this site) and a traditional Irish Coffee to enjoy after stuffing yourself full of Shepherd’s Pie.

Please be sure to check those recipes out, you won’t be disappointed.

Next up is a delicious, rich and robust Potato & Cheddar Cheese Soup, made with Guinness. I just want to say … I am not a Guinness drinker myself. As a matter of fact, when we traveled to Ireland we were given a free full size sample at the Guinness factory, which I politely turned down. It didn’t matter that it was free, I wasn’t drinking something that resembled oil, am I right?

BUT, I will tell you cooking with Guinness is another story entirely. It adds a very rich, deep, robust flavor to your dishes you just cannot get from anything other than Guinness.

My point? Even if you don’t like the taste of Guinness as a drink, I think you’ll be pleasantly surprised by the soup. If you are still nervous you can always decrease the amount if you’d like.

TIPS:

I originally made this recipe using a hand immersion blender so I didn’t have to mess with the big blender. Even though I blended for what seemed forever, there were still a few chunks left in the soup. I think the traditional blender is the way to go here. Just be sure to do it in very small batches, as the heat from the soup will expand while being blended and you could end up with it all over you and your kitchen.

When reheating the soup, add a little more stock to it as it tends to thicken up when cold.

I originally used an Extra Sharp Cheddar cheese, but I think next time I will use regular Cheddar.